Crunchy Garlic Dill Refrigerator Pickles
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Recipe type: Canning & Preserving
 
A sour, garlicky, crunchy dill pickle, perfect for adding to sandwiches and burgers from the grill! Makes 4 quart jars.
Ingredients
  • 16 cups sliced pickling cucumbers (approx 5 pounds or 22-25 medium)
  • 4 cups white vinegar
  • 4 cups water (preferably filtered)
  • 4 tbsp pickling or canning salt (not table salt), or more to taste
  • ½ cup sugar
  • 4 sprigs of washed fresh dill leaves plus 4 dill flower heads
  • 4 tsp dill seeds
  • 6 tsp mustard seeds
  • 6 tsp whole peppercorns
  • 16 cloves of fresh garlic
Instructions
  1. Slice the pickles into disks - I used a mandoline to give them the wavy crinkle cut. Mandolines are a super-fast way to cut veggies, I highly recommend one! BE SURE to throw out the blossom end of the cucumbers, as they release an enzyme that will make the finished pickles soft. If you don't know which end is the blossom end, just throw out both ends - no worries!
  2. In a large stainless steel saucepan, combine water, vinegar, pickling salt and sugar. Bring to a boil and stir to dissolve the salt and sugar. Simmer for 10 minutes. Let the brine cool for 15 minutes.
  3. Thoroughly wash the 4 quart jars and lids with hot, soapy water. You don't need to sterilize them, because these pickles will stay in your refrigerator - they are not shelf stable.
  4. Place in each jar the following: -1 sprig of dill leaves plus one dill flower -1 tsp dill seeds -1½ tsp mustard seeds -1½ tsp whole peppercorns -Crush two cloves of garlic with a garlic press and slice 2 additional cloves of garlic. You'll have 4 cloves total per jar.
  5. Fill each jar with sliced cucumbers, leaving ¾ inch at the top. Pour or ladle the brine over the cucumbers, leaving ½ inch room at the top. Screw on lids, and put in your fridge. Allow at least 2 weeks for the cucumbers to marinate - or if you are impatient like me, wait at least 3-4 days before trying them. They really do get better with time!
  6. These will last in the refrigerator for up to 3 months.
Recipe by Vintage Fangirl at http://www.vintagefangirl.com/old-fashioned-recipe-crunchy-garlic-dill-refrigerator-pickles